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Article: Feed Your Body Friday: Instant Pot Veggie Dumplings

Feed Your Body Friday: Instant Pot Veggie Dumplings

Feed Your Body Friday: Instant Pot Veggie Dumplings

Who doesn’t like dumplings? With so many varieties, it’s easy to love them.

Dumplings are perfect as a starter or as an accompaniment, especially when paired with soy, peanut or a ginger sauce! For a full meal, serve them with rice or vegetables like Bok Choy.

Why I Used an Instant Pot

Since making dumplings can be time-consuming. I decided to cook the dumplings in the instant pot, so at least I’m reducing the time of cooking.

When you cook your dumpling in the instant pot, you reduce the time about half. But if you don’t have an instant pot, no to worry, you can easily make this recipe in a pot. (You will find the instruction at the bottom of this recipe post.

You can also use these dumplings in an Asian soup such as wonton soup. You only have to cook the dumplings 4 minutes in a broth of your choice, chicken, beef, vegetables or other. Serve hot and garnish with sliced green onions and voila!

So get comfortable, play your favorite music, and let’s get to work.

Veggie dumplings.

Instant Pot Veggie Dumplings

Prep time: 1 hour

Cook time: 8 minutes

Servings: 40 dumplings


  • 1 onion, thinly chopped
  • 1/2 cup chickpeas, mashed with a fork
  • 2 small garlic cloves
  • 1 block (454 g) of firm tofu, crumbled
  • 1/2 tbsp. lemon juice (or approx. 1/2 the juice of 1 lemon)
  • 1 1/2 tsp. Tamari sauce
  • 1 tsp. grated fresh ginger
  • 1/2 tsp. tahini
  • 1 tbsp. honey
  • 1/2 cup fresh cilantro, chopped
  • 1 package Wonton pasta
  • Salt and pepper, to taste

Veggie dumplings.


  1. In a skillet, sauté the onion and garlic for a few minutes.
  2. Then add all the ingredients except for the cilantro, wonton pasta, and water. Cook and mix well for 5 minutes
  3. Remove from heat, place in a bowl and add coriander.
  4. Place the wonton pasta on a clean surface. Wet the dough with your finger or a brush on all sides, then put about 1 tsp. stuffing in the center. Seal the two sides of dough together by making small folds in the dough with your fingers. Repeat until there is no more of your stuffing mixture left.
  5. Grab your instant pot. Add ½ cup water at the bottom of your instant pot.
  6. Place the steamer in the instant pot with dumplings (about 6-8 dumplings at the time).
  7. Put the lid on and make sure that the steam release handle is sealed. Press manual and set the time to 3 minutes.
  8. Once the 3 minutes are up, use a quick pressure release to release the pressure.
  9. Serve with your choice of sauce and enjoy!

Optional: once you finish cooking your entire dumpling, you can remove the water from the instant pot. Add oil, press sauté and cook dumplings 2 minutes on each side to make them crispy on the outside.

Veggie dumplings.

This recipe gives you about 40 to 45 dumplings, so if you have any left, don’t hesitate to freeze them. They will keep up easily for 4 months in your freezer.

Making homemade dumplings can be time-consuming but they are much easier than it seems! The proof is made with this easy recipe. All you need is the right technique to make them, a good recipe and a little patience.

Plus they are more delicious than those at the grocery.

*Note: If you don’t have an instant pot you can cook them in a pot of boiling water place steamer and dumplings, cook a little at the time for about 8 minutes.

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